Chicken and Chorizo Risotto
- Number of Servings: 2
Ingredients
Chorizo ~50 grams1 Chicken Breast1 Onion2 red peppers 1 cup cherry tomatoes Arborio Rice (Risotto Rice), 0.5 cup Oxo Cube
Dice up and soften the onion in a pan. Add a little water if it sticks.
Dice the chicken breast and add it to the onions, cooking until browned.
Slice the peppers and tomatoes and add to the pan.
Dissolve 1 stock cube into a 300 ml of water.
Add the risotto rice to the pan, and heat it through for a minute or two.
Start adding stock slowly and stirring. Cook on low to medium heat for around 20 minutes, stirring occasionally and adding stock.
Number of Servings: 2
Recipe submitted by SparkPeople user INSTANTTOFFEE.
Dice the chicken breast and add it to the onions, cooking until browned.
Slice the peppers and tomatoes and add to the pan.
Dissolve 1 stock cube into a 300 ml of water.
Add the risotto rice to the pan, and heat it through for a minute or two.
Start adding stock slowly and stirring. Cook on low to medium heat for around 20 minutes, stirring occasionally and adding stock.
Number of Servings: 2
Recipe submitted by SparkPeople user INSTANTTOFFEE.
Nutritional Info Amount Per Serving
- Calories: 480.2
- Total Fat: 11.7 g
- Cholesterol: 90.4 mg
- Sodium: 868.7 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 4.7 g
- Protein: 39.0 g
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